Ida's Oyster Stew & Grits

Recipe by Ida Bell Maxwell, Submitted by Frances Chalmers

Ingredients

1-pint fresh oysters with their liquid

4 slices bacon

1 onion, finely chopped 

½ green bell pepper, chopped

1 cup chicken broth

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

4 tablespoons all-purpose flour

1 teaspoon Kitchen Bouquet (for color)

Directions

Drain oysters and set aside. Fry the bacon until crispy, remove bacon. Add all-purpose flour to bacon grease to make a roux and stir until medium brown on medium heat. Sauté onion and bell pepper in gravy mixture. Stir in salt, pepper, garlic powder and onion powder. Add liquid from oysters and chicken broth to the gravy mixture and whisk to smooth gravy. Add the oysters and continue to cook for 3-5 minutes until the gravy thickens.

Serve hot over yellow grits or rice grits.

*Instructions for preparing Carolina Gold Rice Grits on next page

Basic Cooking Instructions

Carolina Gold Rice Grits and Sea Island Yellow Flint Grits

1 cup Carolina Gold Rice Grits or Sea Island Yellow Flint Grits

4 cups water

½ teaspoon salt

1 tablespoon butter

Add all ingredients into a saucepan and bring to a boil. Cook for 15 minutes, then reduce heat to low, cover, stir and let steam for 15 minutes.

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About the Author

Ida Bell Maxwell was an excellent cook for her family as well as her community. She always  welcomed family and friends to come and have a meal. She was a self-taught cook as well as a trained nutritionist with Clemson Extension Service. Her professional job was to make sure the elderly and those in need were educated on preparing balanced meals within her community.